The first written record of the word sandwich appeared in the journal of Edward Gibbons, English author and historian. He wrote "I dined at the Cocoa Tree...That respectable body affords every evening a sight truly English. Twenty or thirty of the finest wealthiest men in the kingdom...supping at little tables...upon a bit of cold meat or a sandwich. The Cocoa Tree was a fashionable gentleman's gaming club in London in the 18th century
John Montagu, 4th Earl of Sandwich an 18th-century English aristocrat is said that he ordered his valet to bring him meat tucked between two pieces of bread so he could continue playing cards, while eating without getting his cards greasy from eating meat with his bare hands. Others began to order "the same as Sandwich" which is where they say the name derived from.
In the 1900's the sandwich became very popular in the American diet when bakeries started selling pre-sliced bread, which made it very easy to create sandwiches. The sandwich was a great portable meal for workers and school children. I usually always brought the brown bag lunch or lunch box to school and loved to trade my sandwiches for something more exciting on my friends lunch tray. However, the friends who always bought lunch seemed to really enjoy the sandwiches my mom made.
The possibilities for making sandwiches are endless and it just requires fresh ingredients with a little imagination to create the perfect sandwich. I've listed a few sandwiches from around the globe. Banh Mi (Vietnam) pickled carrots, daikon, meats and fillings on baguette - Barros Jarpa (Chilie) melted cheese and thick fried beef - BLT (UK & USA) bacon, lettuce & tomato - Bun Kabab (Pakistan) spicy patty, onions and chutney on a bun - Caprese (Italy) fresh mozzarella, tomato and fresh basil - Chivito (Uruguay) steak, ham and cheese - Croque-monsieur (France) ham and cheese - Cuban sandwich (Cuba/S. Florida) ham, Swiss, pickled peppers and roasted pork pressed and grilled - Cucumber Sandwich (England) cucumber between two thin slices of crustless, lightly buttered white bread - Elvis sandwich (USA) fried sandwich with peanut butter, bananas and bacon - Fluffernutter (New England) combo of peanut butter and marshmallow - Francesinha (Portugal) wet-cured ham, sausage covered with melted cheese and beer sauce - Godfather (USA) capicola, spicy ham, salami, lettuce, hot peppers, onions - Hot Brown (Kentucky) open-faced with sliced turkey, bacon, toast with a Mornay sauce - Ploughmans (UK) cheese, pickle, tomato, lettuce and onion - Printzesa (Bulgaria) slice of bread with ground pork/veal kashkaval (yellow sheep's milk cheese), feta and broiled - Roti john (Singapore/Malaysia) omlette sandwich - Sandwiches de miga (Argentina) tea-time sandwiches on crustless white bread - Shawarma (Middle East) shaved lamb, goat and/or turkey rolled inside a taboon bread (flatbread) - Slopper (USA) hamburger smothered in red or green chile - Smorgastarta (Sweden) variety of sandwich cake - Strammer Max (Germany) hot sandwich - Tramezzino (Italy) tea sandwich - Vada Pay (India) buns smothered with mint, green chili and chutney, stuffed with crispy mashed potato dumplings seasoned with mustard seeds and coriander - Vegemite (Australia) butter and vegemite with cheese (vegemite is a food paste made from yeast extract with various vegetables and spices, very salty and bitter).
One of the best turkey sandwiches in my opinion is from Bakeman's in Seattle. It was originally a tiny hole-in-the-wall on 2nd Ave and moved in the late 70's to 122 Cherry St. Remember the Soup Nazi on Seinfeld, well it's kind of run like that, efficiency is key. The lines are usually long and you better know what you want to eat, no delaying. My favorite sandwich is made with roasted carved turkey (they roast all their own) with your choice of white or dark meat, bread of your choice, and toppings. I love their delicious homemade cranberry sauce on mine. Another sandwich I used to order there was the black olive and cream cheese. Sounds simple and plain, but it's fantastic. They also serve really good potato salad.
Gere-a-deli, in my hometown of Anacortes, WA has fabulous sandwiches, soups and salads. My favorite sandwiches I always order there are; Fresh Mozza, (fresh mozzarella cheese, basil pesto, lettuce, tomatoes, onion, and sprouts) Gobbler, (turkey, cranberry, mayo and cream cheese) Turkey Chest Delight, (turkey, havarti, bacon, lettuce, tomatoes and 1000 Island dressing) Old Chicago (turkey pastrami, swiss, coleslaw, Italian dressing on Kaiser roll), Tuscan Chicken (chicken breast, roasted red pepper, provolone, lettuce, tomato, onion, basil pesto on toasted ciabatta).
Mimi's (chain restaurant) has another delicious sandwich called the West Coast Ruben (it's huge) and you get 3 half sandwiches so I advise split with someone. Turkey, smoked ham piled with crunchy coleslaw, Swiss, slathered with 1000 Island dressing on grilled rye. My mouth is watering!
There is a little "joint" in Sedro Woolley, WA called the Iron Skillet that serves a turkey, ham, Swiss dip on a lightly toasted French roll with au jus. They also have really good breakfasts. If you like sassy waitresses, you've come to the right place.
Another good deli is located in Chehalis, WA and it's called Chehalis Deli. It seems all my favorite sandwiches are in WA. Chehalis Deli is a family owned place with wonderful owners and good food. Favorites are; Wildcat with turkey, cotto salami, Swiss, mayo, pickles, sprouts, tomatoes on French roll. Bobcat with hot dry salami, turkey, Swiss, mayo, jalapeno, onions, lettuce, tomatoes, oil and vinegar on French roll. The Green giant is on pita bread with avocados, sprouts, tomato, mayo and Swiss. They also have really good potato salad. I miss this place and their friendly employees. When my daughter was playing volleyball or running track she could knock down two of those wildcat or bobcat sandwiches and not gain an ounce.
Making a trip to Maltby, WA you must go to the Maltby Cafe, but be prepared the lines are long. They serve breakfast (outstanding) and lunch and are known for their big huge cinnamon rolls. This place is a hidden gem that everybody knows about (meaning it's off the beaten path). My favorite sandwiches are; Maltby turkey melt with fresh roasted turkey, Tillamook cheddar cheese, thick sliced bacon and tomato - Vegetarian Grill with roasted red and yellow peppers, red onions, fresh tomato, basil and mozzarella cheese grilled on Maltby bread with garlic herb butter - Brittany, our daughter liked the meat loaf with homemade meat loaf, grilled onions, Jarlsberg cheese and the California grill with fresh roast beef, grilled onions, Tillamook cheddar cheese, tomato, avocado and horseradish. Jerry my husband usually went for the Monterey Turkey Club with fresh roasted turkey breast, Monterey Jack cheese, avocado, thick sliced bacon, lettuce, tomato and mayo.
One of the best deli's in San Diego, actually La Mesa is DZ Akins. They have over "134" sandwiches on the menu and some of my favorites are; chopped liver and pastrami on rye with sweet hot mustard - liverwurst, bacon and Swiss on rye and their club sandwich. They have exceptionally delicious Matzo ball soup, good garlicky pickles, potato salad, breakfasts and dinners. It's just too hard to decide when you dine there. I won't even go into the desserts and cookies. A must go to if you are in the San Diego area.
New York - can't go there without eating at some of the famous delis - Carnegie, this place is a zoo, but worth the wait. Favorite sandwich is Nova on Sunday - Nova Scotia salmon, sturgeon, onion, lettuce, tomatoes, olives and cream cheese. The Reuben sandwich is exceptionally good and so is their cheesecake. The Stage Deli has good blintzes, chicken salad with bacon, lettuce, tomato on rye - Pastrami, turkey and Swiss on rye. Don't forget the cheesecake, its New York style and melts in your mouth.
If you are in the LA area, Canters Deli which is "old fashioned" and open 24 hours. My favorites are the Ruben, Avocado Melt, Monte Cristo, Knishes or the lox and bagels (my personal favorite). Great breakfasts too.
Harbor House Cafe - Sunset Beach, CA is where you have to try the Hot Crab Melt - crab, avocado, tomato, melted Monterey Jack on grilled sourdough. The Roast Beef Ortega (I have them make it with turkey as we don't eat beef) and its got onions, tomato, green chilies covered with melted Cheddar cheese on grilled sourdough. They also serve exceptional breakfasts (love the omelets) so does my husband, daughter and son-in-law.
Nordstrom's cafe has a excellent sandwich on multi grain ciabatta with roasted turkey, cranberry, chutney, havarti, alfalfa sprouts and mayo served with those to die for herb fries with kalamata aioli.
Some other delicious sandwiches are; Tuna Melts, French dips, Philly Cheesesteaks, Muffuletta - we have discussed this incredible creation before and you can find a recipe in "Chicken, so Many Ways so Little Time" - The Californian - turkey, Monterey jack cheese, bacon, avocado, mayo on sourdough bread and the Monte Cristo - though this sandwich tends to vary from restaurant to restaurant, the basic sandwich is two slices of white bread containing ham, turkey and Swiss cheese, dipped in beaten egg and fried in butter, dusted with powdered sugar and served with raspberry jam. Back in the day, I have had it served with sorbet. This sandwich started appearing on American menus in the late 50's and early 60's. Most food historians think it's a variation of the french version called Croque Monsieur.
I hope you enjoy the recipes listed below and create some delicious, creative sandwiches.
The Original Kentucky Hot Brown - these are so good!
4 oz. butter
6 Tbl. all purpose flour
3 to 3 1/2 cups whole milk
1 egg, beaten
6 Tbl. Parmesan cheese, grated
1 oz. whipping cream
salt and freshly ground black pepper
Fresh roasted turkey, sliced
Toasted thick cut white bread
Bacon, cooked crisp
Melt butter and whisk in flour to make a roux, cook about 1 minute, then add milk and Parmesan cheese. Add egg to thicken sauce, but do not boil. Remove from heat and fold in whipping cream. Season with salt and pepper to taste. For each brown; place two slices of toast in a flameproof dish. Cover toast with liberal amount of turkey (I like white meat). Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place each dish under broiler until sauce is lightly browned and bubbly. Remove from broiler and cross two pieces of crispy bacon on top and serve immediately.
Julia's Grilled Chicken on Crusty Italian Rolls
4 (6 to 8 oz.) boneless, skinless chicken breasts, pounded
4 Crusty Italian rolls, split and some of the middle removed
2 ruby red tomatoes, sliced
8 slices of Provolone cheese
1 red onion, thinly sliced
Lettuce leaves
Pesto (homemade or store bought)
Mayonnaise
Capers, rinsed
2 Tbl. fresh lemon juice
1 tsp. anchovy paste
2 garlic cloves, minced
olive oil
salt and freshly ground black pepper
Mix mayonnaise and pesto together, you want more pesto than mayo. Mix lemon juice, anchovy paste, garlic, olive oil and salt and pepper together and place in zip lock bag, add pounded chicken breasts and let marinate at least 2 hours in frig. Remove from bag and either grill or pan cook. Lightly oil the rolls with olive oil and grill until grill marks appear. Remove. Add pesto mayonnaise to each side of rolls. For each sandwich, add 2 pieces of cheese, red onion, chicken breast, lettuce, capers and tomato.
Bacon, Avocado Chipotle Mayonnaise on Multi Grain Bread
24 slices of thick cut apple smoked bacon (6 pieces of bacon per sandwich (you can use more or use less)
4 avocados, pitted, peeled and sliced
mayonnaise
2 Chipotle peppers in Adobo sauce, chopped finely
salt and freshly ground black pepper
8 slices multi grain bread, lightly toasted (if desired)
lettuce
onion slices
Pepper Jack cheese, sliced thin
ruby red tomato slices
Mix mayonnaise and chipotle together to your taste, I personally like a little kick to mine. Cook bacon until crispy, remove to paper towels. Toast bread and add chipotle mayonnaise. Layer on bacon, avocados, cheese, onions, lettuce and tomatoes, season with salt and pepper. Slice and serve.
Fresh Roasted Turkey, Havarti, Avocado, Sprouts with Chutney Mayonnaise on Ciabatta Rolls
4 Ciabatta Rolls
Fresh roasted turkey breast
4 slices Havarti cheese
2 avocados, sliced thinly
Alfalfa sprouts
mayonnaise
Chutney (of your choice)
salt and freshly ground black pepper
Mix mayonnaise and chutney together. Remove a little of dough in the rolls and spread with chutney mayonnaise. Layer on roast turkey breast, cheese, avocado slices, sprouts and season with salt and pepper.
Julia's Tuna Melts
1 large can Albacore tuna
8 slices Italian bread
Olive oil
salt and freshly ground black pepper
fresh basil leaves
2 Tbl. capers, chopped
8 slices Provolone cheese
1 Tbl. fresh lemon juice
1/2 cup Mayonnaise (or to your liking)
2 stalks celery, finely chopped
butter, softened
Drain tuna then place in a bowl, add all other ingredients except basil leaves and cheese. Mix well and spread on bread, add cheese and basil leaves. Spread butter on each side of bread and place in skillet browning on each side until cheese is melted.
Patty Melt - A Classic
1 1/2 lbs. ground beef
salt and freshly ground black pepper
12 slices light rye bread
12 slices Cheddar cheese
butter
3 onions, halved and thinly sliced
oil
In a bowl add beef and season with salt and pepper (I also like a little Worcestershire). Make six patties longer and wider than rye bread. Heat oil in saute pan with a little butter and add onions, stirring until caramelized (take your time) . Remove to bowl. Add a little oil to pan and cook beef patties until done. Top 6 slices of bread with beef patty, onions and cheese then top patty with another piece of cheese and bread. Spread butter on each side of bread and place in large saute pan and brown on each side until cheese has melted and bread is golden. Note: You can use ground turkey too instead of beef.
Julia's Chicken Salad with Pecans and Cranberries
3 chicken breasts, cooked and shredded
4 stalks celery, chopped
4 scallions, chopped including green part
1 cup dried cranberries
1/2 cup pecans, lightly toasted and chopped
salt and freshly ground black pepper
mayonnaise (to your liking)
Boston lettuce
Homemade white bread, sliced
In a bowl, add all ingredients and mix well. Spread on bread and top with lettuce.
Monte Cristo Sandwich - loved these as a child and still do
4 eggs
1/2 cup milk
butter, softened
salt and freshly ground black pepper
12 slices of thinly sliced white bread
8 slices of roast turkey
8 slices of ham, sliced thin
8 slices of Swiss cheese
Powdered sugar
Raspberry Jam
In a bowl, add eggs, milk and whisk together. Season with salt and pepper. For each sandwich butter bread on each side, place 2 slices of turkey breast, 2 slices of ham, 2 slices of cheese and top with bread. Trim crusts, secure with toothpicks and cut in half on diagonal. Melt some butter in large skillet over medium heat. Dip each sandwich halve in batter. Place sandwiches in skillet and fry until golden brown on each side. Place on plates, sprinkle lightly with powdered sugar and serve jam in ramekin on side. Note: These are normally deep fried and you can do so if desired. Deep frying is how they were originally made.
Julia's Tuna Wrap
8 large flour tortillas
1/2 cup mayonnaise (or to your liking)
Pesto (homemade or store bought)
1 Tbl. fresh lemon juice
2 large cans Albacore tuna, drained
1 red bell pepper, sliced thin
red leaf lettuce leaves
1 1/2 cups Provolone cheese, shredded
1 Red onion, sliced thin
3 Ruby red tomatoes, sliced thin
Freshly ground black pepper
In a bowl mix mayonnaise, lemon juice with a little pesto (or to your liking). Add tuna and mix. Place some tuna on each wrap and add slices of red pepper, shredded cheese, red onion slices, tomato slices and lettuce. Season with freshly ground black pepper. Roll up and slice in half on diagonal. These can also be sliced into smaller portions and served as appetizers. You might need to secure with cocktail picks.
Julia's Tex Mex Wrap
8 large flour tortillas
1 (15 oz.) can black beans, rinsed and drained well
1/2 cup good quality chunky salsa, drained well
1 package cream cheese, softened
1 tsp. fresh lime juice
4 scallions, chopped including green part
1 green pepper, sliced thinly
3 avocados, peeled, pitted and sliced thin (sprinkled with a fresh lime or lemon juice)
4 cups shredded chicken breast (can use store bought rotisserie chicken)
1 1/2 cups cheddar cheese, shredded
1/2 cup Pepper Jack cheese, shredded
1/2 cup sour cream
1 tsp. ground cumin
2 cups Romaine lettuce, shredded
Mix both cheeses together. Blend softened cream cheese, lime juice, cumin, sour cream and salsa. Spread on tortillas. Layer with black beans, shredded chicken, green pepper, scallions, avocado slices, cheese, and lettuce. Roll up and slice on diagonal. These can also be sliced into smaller portions and served as appetizers. You might need to secure with cocktail picks.
You have to have some homemade potato chips to go with the sandwiches.
3 lbs. Russet potatoes, peeled (or you can leave peel on)
peanut oil
salt
Wash potatoes and slice very thinly (1/16" thick) with a mandolin. Place in bowl and cover with cold water. In a heavy bottomed pan, heat 4-inches of oil. Drain potatoes and dry well with paper towels. Oil should be 375 degrees. Fry potatoes in small batches until golden and crisp. Drain on paper towels and sprinkle with salt.
Finally, we need something sweet to go with those sandwiches.
Chocolate Marshmallow Bars
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 tsp. pure vanilla extract
1 1/3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbl. baking cocoa
1/3 cup pecans, chopped
4 cups miniature marshmallows
Topping
1 1/3 cups semi-sweet chocolate chips
3 Tbl. butter
1 cup peanut butter
2 cups rice krispies cereal
In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts and spread in greased baking sheet. Bake at 350 for 15 to 18 minutes. Sprinkle marshmallows evenly over bars and return to oven for 2-3 minutes. Using a dinner knife or offset spatula dipped in water, spread the melted marshmallows evenly over bars. Cool. For topping combine chocolate chips, butter and peanut butter in sauce pan. Cook over low stirring constantly until melted and well blended. Remove from heat and stir in cereal. Spread this mixture over bars and chill. When ready to serve, cut into pieces.
Orange Chocolate Brownies
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 tsp. salt
1 cup butter, softened
3 eggs
2 tsp. pure orange extract
1 tsp. orange zest
2/3 cup dark chocolate chips
Glaze
3/4 cup powdered sugar
2 Tbl. orange juice
1 tsp. orange zest
Preheat oven to 350 degrees. Grease a 13x9 pan. In mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and zest and beat with electric mixer until well blended. Place chips in a sieve and dust with a little flour which will keep them from sinking to the bottom. Stir chocolate chips into batter. Pour into baking pan and bake for about 30 minutes or until light golden brown and set. Remove to cooling rack and with a pick pierce entire top of brownies. Glaze: into a bowl, combine all ingredients and whisk well until smooth. Pour glaze over brownies and cool. When ready to serve cut into squares.
Bon Appetit
"For the Lord Disciplines the one He loves"
Hebrews 12:6
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